Pemanfaatan sari kulit melinjo merah (Gnetum gnemon L.) dalam pembuatan permen jeli

Mandala, Tania Utami (2017) Pemanfaatan sari kulit melinjo merah (Gnetum gnemon L.) dalam pembuatan permen jeli. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Red Melinjo Peels (Gnetum gnemon L.) are a waste from emping (traditional indonesian crackers) manufacturing which still not commonly utilized. From previous research, it is known that red melinjo peels extracts have antioxidant properties. The carotenoid content in red melinjo peels is also known as a natural coloring agents for food products. The aim of this research is to utilize red melinjo peels juice in the making of jelly candy that have the best color and is acceptable by the panelists. The jelly candy is treated with different gelatin concentration of two levels (8% and 10%) and ratio between water : red melinjo peels juice of four levels (1:0, 1:1, 1:2, and 1:3). Subsequently, jelly candy is also treated with different cooking temperatures, which are 70oC, 80oC, and 90oC. All the samples are subjected to physchochemical analysis (moisture content, total soluble solid, pH, color, and texture), antioxidant properties analysis (antioxidant capacity, total phenolic content, and total carotenoid content), and sensory analysis. The selected jelly candy is the one with the gelatin concentration of 8% and ratio water : red melinjo peels juice of 1:2. With this treatment, it has red color with a oHue value of 50.2262o, antioxidant capacity of 1.9631 mgVCE/100g, total phenolic content of 0.5392 mgGAE/g, total carotenoid content of 1.4574 μg/g, moisture content of 31.6675%, and total soluble solid of 80oBrix. However, the optimal cooking temperature of jelly candy is the one at 70oC, it has red color with a oHue value of 44.9691o, antioxidant capacity of 1.9593 mgVCE/100g, total phenolic content of 0.4735 mgGAE/g, and carotenoid content of 1.1455μg/g

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Mandala, Tania UtamiUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor M.UNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: Cooking temperature; gelatin concentration; jelly candy; ratio of water; red melinjo peels juice; red melinjo peels juice
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 15 not found.
Date Deposited: 16 Oct 2018 07:55
Last Modified: 07 Dec 2019 02:31
URI: http://repository.uph.edu/id/eprint/1650

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